From your garden or local market, pick your tastiest ripe red fruit.
Fresh, juicy tomatoes preserved and ready for the off-seasonal months.
Fortunate to still have my Mother-in-law generously donating from her garden...
I get her pure dedication in a decorative serving dish and later into jars for a fresh taste.
May not beat a flower arrangement, but they sure look pretty.
They are a welcomed double duty in our home...soon to be ready to jar.
Any tomato works well with this recipe.
I do however have a penchant for the juicy ones {Mommy-in-law does grow them after all}.
Grab some fresh basil and a few lemons to enhance and preserve the flavour.
You’re ready to face a simple recipe to reward you in the off seasonal months.
When you do have a taste at this concoction, Summer will come back to you at once.
No Cook
fresh TOMATO preserve
Attention: New and improved (August 2023) instructions.
Note: for every [2 cups / (500ml)] glass jar,
about 4 Plum style tomatoes are required.
about 4 Plum style tomatoes are required.
INGREDIENTS:
(mostly American measures)
. Italian tomatoes (Plum or San Marzano)
. 1/4 tsp. sea salt per 2 cup (500ml) jar
. 1 Tbsp. lemon juice per 2 cup (500ml) jar
. a few fresh basil leaves (optional)
…
. only use NEW lids…
and undamaged jars and metal rings
. 1/4 tsp. sea salt per 2 cup (500ml) jar
. 1 Tbsp. lemon juice per 2 cup (500ml) jar
. a few fresh basil leaves (optional)
…
. only use NEW lids…
and undamaged jars and metal rings
PREPARATION:
1. Wash the tomatoes and let them dry. Set aside.
2. Sterilize the jars in a large 'Stock' pot of water with an inserted metal rack or a very clean cloth. Bring the jars to a hard boil for 5 minutes. Close the heat and let the water come to a manageable warm temperature before getting them out later. Note: this is just precautionary to avoid being scalded.
3. In a large bowl, cut up all the tomatoes into small pieces. Note: variation would be to purée them into a food processor.
4. Take the sterilized jars and stuff them as packed as possible with the tomatoes. Make sure to leave a 1/2 inch space.
5. Add the 1/4 tsp. sea salt and the 1 Tbsp. lemon juice over top of each jar. Place the (optional) basil. Note: Make sure to clean the top rim of the jars before placing the NEW lids. Then tightly seal the rings without over tightening.
6. With a big ladle, remove a good portion of the warm water in order to avoid overflow when placing heavier jars. Place the jars back in the pot covered with at least 1 inch (2cm) of water.
7. Bring the water to a hard boil for 10 minutes. Afterwards, lower the heat to MEDIUM for an additional 40 minutes. Close the heat. Then, let the water cool down (about 90 min.) JUST UNTIL it is possible to get them out with the help of rubber gloves.
8. Take the jars out and place them onto a dish towel in an area where they won't be disturbed for the next 24 hours. Lightly re-tighten the rings.
2. Sterilize the jars in a large 'Stock' pot of water with an inserted metal rack or a very clean cloth. Bring the jars to a hard boil for 5 minutes. Close the heat and let the water come to a manageable warm temperature before getting them out later. Note: this is just precautionary to avoid being scalded.
3. In a large bowl, cut up all the tomatoes into small pieces. Note: variation would be to purée them into a food processor.
4. Take the sterilized jars and stuff them as packed as possible with the tomatoes. Make sure to leave a 1/2 inch space.
5. Add the 1/4 tsp. sea salt and the 1 Tbsp. lemon juice over top of each jar. Place the (optional) basil. Note: Make sure to clean the top rim of the jars before placing the NEW lids. Then tightly seal the rings without over tightening.
6. With a big ladle, remove a good portion of the warm water in order to avoid overflow when placing heavier jars. Place the jars back in the pot covered with at least 1 inch (2cm) of water.
7. Bring the water to a hard boil for 10 minutes. Afterwards, lower the heat to MEDIUM for an additional 40 minutes. Close the heat. Then, let the water cool down (about 90 min.) JUST UNTIL it is possible to get them out with the help of rubber gloves.
8. Take the jars out and place them onto a dish towel in an area where they won't be disturbed for the next 24 hours. Lightly re-tighten the rings.
9. Make sure the lids have successfully sealed (concave suction) in order to safely store them into the pantry.
Note: If for some reason some jars did not properly seal, use the tomato within the week. Also, once the jars have settled, they will have a good spacing of liquid at the bottom, completely normal.
Serving suggestion: When ready to use, give the jar a good shaking before pouring out. If not pureed, do it at the moment of use. Spreading this tomato preserve on spread out pizza dough will cook nicely within 15 minutes and then, your favourite toppings can be added. Afterwards, cook the pizza for another 5 minutes or so.
As usual, Summer has been flying by and I can’t seem to get enough time to...
make all my favourite recipes.
Well,
I’ll just have to content myself with what I can appreciate from...
the moment and not dwell on the uncontrollable passing.
How about you...has Summer been treating you well?
the moment and not dwell on the uncontrollable passing.
How about you...has Summer been treating you well?
Flavourful wishes,
Foodessa
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SAVOURY creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
Posts
.JPG)
